Panang chicken curry (kaeng panang gai)

Instructions

step 1 First, make the curry paste.

Use a pestle and mortar to pound together the dried and fresh chillies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, coriander, cumin, nutmeg and peanuts, plus 1 tsp salt.

You should have a rough paste.

Alternatively, add all the ingredients to a food processor along with 2-3 tbsp of coconut milk and pulse until you have a paste.

Store in a lidded jar in the fridge.

Will keep for up to two weeks. step 2 Add 2-3 tbsp of the thick part of the coconut milk into a saucepan over a medium-high heat.

When the coconut milk starts bubbling, add 1-2 tbsp of the curry paste and stir well for about 1 min, until fragrant. step 3 Stir in the chicken and let it cook for about 3-4 mins until beginning to brown all over.

Follow with the French beans and stir well. step 4 Season with the fish sauce and sugar, then add the rest of coconut milk.

Mix well, add half the makrut lime leaves and simmer for 3-5 mins until the chicken is cooked through.

Taste and add more sugar or fish sauce if necessary – it should be salty and nutty, and the sweetness should come through.

Add the Thai basil leaves, give it a quick mix and take off the heat.

Serve with steamed jasmine rice, garnished with the sliced chilli and the rest of the makrut lime leaves..